Category Archives: Recipes

Banting: How to Make a Cauliflower Pizza (with Suzelle DIY) Recipes 25 MAY 2015

Hate it or love it, Professor Tim Noakes and his Real Meal Revolution (Banting Diet) has certainly had a massive impact on the South African food space, sparking a whirlwind of food-related conversations to take place between South Africans from all walks of life.

My new favourite DIY personality, Suzelle DIY, roped in her friend Mariette and together with Prof. Tim Noakes they put together a hilarious little video explaining just how to go about making a cauliflower pizza – essentially using cauliflower as a replacement for flour.

Needless to say, as with all Suzelle DIY videos, the end result is pretty entertaining!

Hmmm, koeksisters

suzelle diy and mariette try to feed real meal revolution banting diet tim noakes some koeksisters

(Did you know that the Koeksister Monument is an actual thing? Yup, down in Orania of all places: The two meter high statue of a koeksister, a syrupy confection, has been standing for twelve years. It is the brainchild of Orania’s Kaalvoet women’s organisation and named for Susanna Smit, who said she would rather walk barefoot (kaalvoet) over the Drakensberg than suffer under British rule.)

koeksister monument in orania

I’m not entirely convinced that I’ll travel all the way through to Orania to see it though.

Related Links: Suzelle DIY | Tim Noakes | Real Meal Revolution

Mom’s Banana Loaf Recipe Recipes 14 MAY 2013

sliced banana loafWhen I first moved out of my parents’ home in my early twenties, mom provided me with a little handwritten book containing recipes of things that I enjoyed and might enjoy making now that I was on my own. This happens to be her super awesome banana loaf recipe:

Banana Loaf

  • 130ml margarine
  • 250ml brown sugar
  • 2 large eggs
  • 3-4 ripe bananas, mashed
  • 500ml flour
  • 10ml baking powder
  • 5ml bicarbonate of soda mixed with 80ml water
  • 100ml nuts, chopped (optional)
  • 5ml cinnamon

Step 1:
Cream butter and sugar until light and creamy.

Step 2:
Beat in eggs one at a time, add bananas and mix well.

Step 3:
Add flour and baking powder, alternating with bicarbonate of soda and water, to obtain a soft dropping consistency.

Step 4:
Add nuts and cinnamon. Mix well.

Step 5:
Pour into a greased 22cm x 17cm loaf pan lined with paper towel. Cook on Medium for 10-12 minutes.

There. Sounds pretty easy, doesn’t it?

Mom’s Basic Pancakes Recipe Recipes 12 MAR 2013

basic pancake recipeWhen I first moved out of my parents’ home in my early twenties, mom provided me with a little handwritten book containing recipes of things that I enjoyed and might enjoy making now that I was on my own. This happens to be her simple pancake recipe:

Basic Pancakes

  • 2 Eggs
  • 500 ml water
  • 250 ml milk
  • 125 ml oil
  • 12.5 ml vinegar
  • 500 ml flour
  • 10 ml baking powder
  • 2 ml salt

Step 1:
Beat together eggs, water, milk, oil and vinegar

Step 2:
Sift together flour, baking powder and salt

Step 3:
Mix the two mixtures thoroughly together

Step 4:
Cover the mixture with a damp cloth and leave it standing for 1 hour in order to settle/set correctly (I never do this though)

Step 5:
Bake in heated pan, one at a time. Makes +- 15 pancakes, depending on the size of the pan

Done. As simple as that.

(Note: Pancakes can also be frozen. Stack wrapped in wax paper. Can be frozen for up to two months)

Mom’s Custard Slices Recipe Recipes 14 FEB 2013

custard slices recipeWhen I first moved out of my parents’ home in my early twenties, mom provided me with a little handwritten book containing recipes of things that I enjoyed and might enjoy making now that I was on my own. This happens to be her delicious custard slices recipe:

Custard Slices

  • 1 packet cream crackers
  • 1 litre of milk
  • 250ml white sugar
  • 60ml margarine
  • 125ml cake flour
  • 100ml cornflour
  • 12.5ml custard powder
  • 2ml salt
  • 125ml cold water
  • 3 eggs
  • 5ml vanilla essence
  • 475ml (250g) icing sugar
  • 25ml boiling water
  • 10ml lemon juice

Step 1:
Arrange the crackers in rows of 3 in the bottom of a shallow 30 x 23 cm rectangular dish, taking care that the break line in the middle of each lies crosswise across the dish.

Step 2:
Microwave the milk, white sugar and margarine, uncovered, in a deep, 2 litre dish for about 10 minutes on High to scald; stir occasionally so that the sugar will melt faster.

Step 3:
In a medium-sized mixing bowl, combine the cake flour, cornflour, custard powder and salt.

Step 4:
Beat the cold water and eggs together and blend into the flour mixture. Beat a little of the milk mixture into the flour mixture, then beat the flour mixture into the rest of the milk mixture.

Step 5:
Microwave the filling, uncovered, for 7 minutes on Medium High, beating well with a whisk at 1½ minute intervals. Stir in the vanilla essence. Spoon the filling onto the crackers in the dish and smooth the top. Cover this layer with a layer of crackers arranged exactly as before. Allow to stand for a while at room temperature to cool, then chill in the refrigerator.

Step 6:
Sift the icing sugar and blend it with the boiling water and lemon juice. Top the crackers with this, then return the dish to the refrigerator to firm.


Mom’s Baked Chocolate Pudding Recipe Recipes 31 JAN 2013

baked chocolate pudding recipeWhen I first moved out of my parents’ home in my early twenties, mom provided me with a little handwritten book containing recipes of things that I enjoyed and might enjoy making now that I was on my own. This happens to be her tummy filling baked chocolate pudding recipe:

Baked Chocolate Pudding

  • 250ml cake flour
  • 5ml baking powder
  • 20ml cocoa
  • 1ml salt
  • 55ml (50g) margarine
  • 200ml sugar
  • 1 large egg
  • 3ml vanilla essence
  • 170ml milk

Step 1:
Sift dry ingredients.

Step 2:
Cream margarine and sugar. Beat in eggs and vanilla essence.

Step 3:
Sift dry ingredients and add alternately with milk into margarine mixture. Mix well. Spoon into a greased 20cm pudding dish or large soufflé dish.

  • Sauce
    300ml water
    250ml brown sugar
    25ml cocoa

    Step 1:
    Mix all ingredients. Microwave for 2 minutes on High.

    Step 2:
    Mix well and cook for another 3 minutes on High.

Step 4:
Pour the sauce over the batter. Cook on Medium for 10-12 minutes.

Step 5:
Cover the pudding as soon as it comes out of the oven and stand for 3 minutes. Serve with custard, cream or ice-cream.


How to make Cottage Pie My Life | Recipes 26 OCT 2010

My baby girl is expected early January. When this time arrives Olifant Pootjies is going to be exhausted and sore, so I’ve taken it upon myself that I will be running the household for the first month or so while mommy and baby bond, live and grow, which of course points to at least one important thing – I’m going to be in charge of the kitchen for that period.

Or at least, so have I decided.

Now I am capable of making a few dishes, though most don’t really count as supper. Roast Chicken pieces with potato, braai meat, baked frozen chicken goods with oven chips, pancakes – I think Olifant Pootjies might trample me to death if I try feeding us with this sequence of dishes every single night! :)

So I have decided to become a cook, and get a few good home meal recipes under my belt in order to do the job properly. After all, how hard could it be? A recipe is nothing more than a detailed instruction set without the required precision of a science experiment – thus something I as a computer programmer should be more than capable enough of handling.

But where to start? Well how about one of my favourites growing up as a boy in my mom’s house, good old Cottage Pie.

And so one phone call to mom and a hastily scribbled, shorthand note later, I got stuck in!

You’ll need:

  • 500gr Mince
  • 1 Onion
  • 1 Tomato
  • 1 Carrot
  • some Parsley
  • Salt, pepper, Aromat
  • Two slices of white bread
  • 5 Potatoes
  • Milk, Margarine

First grab a mixing bowl and chop your onion nice and fine, dropping it into the bowl. Then grate the carrot (or two if you wish) into the bowl. Slice and dice or grate your tomato, adding it to the mixture. Throw the raw mince and some parsley into the mix, finally adding a generous amount of salt (2 tsp should do), pepper and some Aromat as a special flavour ingredient. Soak your two slices of white bread in plain tap water, removing the soggy pieces and wringing the water out (into the water bowl – you’ll want this water later), before crumbling them into the mixture.

Now for the fun bit. If you don’t like getting dirty, use a fork, otherwise take your hands and smush everything together, carefully mixing all the ingredients into one big colorful goo in your mixing bowl.

Grab your pyrex dish with its lid, apply some non stick Spray & Cook, and then fill with your minced up mixture, sprinkling some of the bread water over the top when you are done putting everything in place. Put the lid on the dish and pop into the oven on 200 degrees Celsius for 1 hour. Remember to turn around halfway if you are using a thermofan.

After the hour is up, remove the lid and bring the temperature down to 180 degrees Celsius, leaving the bowl in for 15 minutes or so just so that it can get a bit of a nice brown color.

During the time that this was baking, you would have already peeled and boiled a couple of potatoes (4 or 5 medium sized ones) until they were nice and soft, in other words perfect for making your plain old mash. So, with a little extra margarine/butter and milk, make your mash like you would normally do, making sure it isn’t too runny in the process.

With your mash ready, remove the pyrex bowl from the oven and proceed to smear the mash all over the top of the baked mince, adding a blob or two of margarine over the top, with a couple of shakes of Aromat for some added flavour.

The two layer bowl now goes back into the oven on 180 degrees Celsius for its last 15 to 30 minutes (sans lid), and once that timer rings its final ring, remove from oven and prepare to astound your dinner guests (or in my case Olifant Pootjies after a Monday’s hard slog.

And that is how you make good old simple Cottage Pie.

(Thanks Mom!)

7 Minute Microwave Chocolate Cake Recipe Recipes 11 JAN 2010

An absolute disaster it was I tell you. I couldn’t find my gran’s 7 minute microwave chocolate cake recipe anywhere and not wanting to let Chantelle whom I had promised a cake for down, I did a quick look about on the Internet and turned up this pretty good alternative recipe for the one I used to make.

Naturally, in the interests of prosperity and information storage, I now share this new 7 minute microwave cake recipe with you my dear blog reader, just in case you were feeling just that little bit left out. :P

So here goes:


  • 1 cup of sugar (or castor sugar)
  • 1 cup of boiled water
  • 1 cup of cake flour
  • 45 ml of cocoa
  • 45 ml of oil
  • 12.5 ml of baking powder
  • 5 ml of vanilla essence
  • 2 eggs
  • a pinch of salt


  • Spray with non-stick or grease a microwave ring-cake pan.
  • Beat the eggs together with the sugar and add the oil and vanilla essence into the mixture.
  • Dissolve your cocoa in the boiled water.
  • Mix together the cake flower, baking powder and salt.
  • Add in the cocoa mixture and the egg mixture to the flour mixture, continuously beating the result until a smooth batter is obtained.
  • Pour the smooth mixture into the ring pan and place in the microwave on high for between 6 and 7 minutes.
  • If wet spots are detected after the mixture has finished cooking, you can microwave it for an additional minute or two. However, care needs to be taken to ensure that you don’t overcook the cake!

Once cooled. you can then move on to creating whatever icing you’re going to use for the job, though I usually like to stick with the plain old classic form of icing, namely taking 250 g of softened margarine and mixing it up with copious amounts of icing sugar with some vanilla essence and cocoa for flavour. But seriously, this last step is best left to your own machinations! :P

I won't lie, it tastes good. 'nuff said.

Chocolate Fridge Fudge Recipe Recipes 29 NOV 2008

Fridge FudgeBecause one never knows when nuclear disaster will strike and rip everything you have ever treasured asunder, I have decided to save the most important recipe in the world on the Internet today. So please Google, cache this for me.

Chocolate Fridge Fudge


– 250g Margarine
– 1.5 tablespoon Cocoa
– 500g Icing Sugar
– 1 packet Marie Biscuits
– 2 large Eggs
– 1 teaspoon Vanilla Essence


– Crush biscuits into fine pieces (a rolling pin works really well – and lets you take out a few of your frustrations at the same time)
– Melt Margarine, Icing Sugar and Cocoa together in a pot. Melt at a low temperature and stir continuously otherwise the Cocoa will burn. (You should end up with a liquid/mushy brown paste-like substance.)
– Remove from stove.
– Add beaten Eggs to the mixture.
– Add Vanilla Essence.
– Add crushed biscuits.
– Mix the ingredients together with a spoon. (You should end up with a thick paste.)
– Pour mixture into a Pyrex/Glass dish that has been greased. (Use Spray-and-Cook)
– Allow to stand for 15 or so minutes to cool down. (You can cut the guideline for your blocks of fudge now if you wish).
– Place in fridge to set.

Serves one, extremely greedy, person – which is usually me! :)